BBQ Vegan Chicken

BBQ Vegan Chicken

Serves: 4

Shopping & Ingredients List:

For the Fish Sauce

2 tbsp Stevia

60ml fresh Pineapple Juice

2 tbsp Tamari Sauce*

Salt to own taste

Marinade

4 tbsp Tomato Puree

1 tbsp Vegan Fish Sauce

2-3 drops of Tabasco

2 tsp Maple Syrup

2 Garlic cloves, crushed

Chicken Steaks

150g x 4 Seitan Steaks

*use gluten-free if required

Method

1. To make the fish sauce - stir the water & sugar together in a bowl until the sugar dissolves. Add the pineapple juice, tamari, salt & mix well. Refrigerate in a sterilised glass jar or bottle with a lid for an hour or so. Can be stored in fridge for 3-4 days. Makes 7 tbsp of sauce.

2. In a bowl mix together the mariande ingredients & pour over the seitan steaks. Make sure each steak is thoroughly covered in marinade.

3. Cover the dish & store in fridge for 4 hours or more.

4. Oil the bbq grill. Place the steaks on the grill & cook for 5 minutes each side. Or heat an oven grill on high & grill each steak under the grill until cooked through.

5. Serve with fresh green salad.

Macro info per serving

Protein
39.2g

Carbs
15.8g

Fat
2.7g

Energy
245Kcal